Ultrasound-assisted immersion thawing of prepared ground pork: Effects on thawing time, product quality, water distribution and microstructure

被引：0
|
作者：
Wu, Zeyu [1 ]
Ma, Wanru [1 ]
Xue, Sophia Jun [2 ]
Zhou, An [3 ]
Liu, Qingsong [1 ]
Hui, Ailing [1 ]
Shen, Yizhong [1 ]
Zhang, Wencheng [1 ]
Shi, John [2 ]
机构：
[1] Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei,230601, China
[2] Guelph Research and Development Center, Agriculture and Agri-Food Canada, Ontario,N1G 5C9, Canada
[3] The Experimental Research Center, Anhui University of Chinese Medicine, Hefei,230038, China
来源：
LWT | 2022年 / 163卷
关键词：
All Open Access; Gold;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
37
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